Microwave gingerbread

Method

Combine the vinegar and milk in a bowl and set aside. (It will curdle.)

Sift the flour, baking powder, bicarb, salt and ground spices three times into a large bowl. Set aside.

Then beat 115 gm butter with the caster sugar in another bowl until light and fluffy. Add the egg and mix in.

Add the flour to the creamed mixture in about 4 lots, alternating with the milk and beating between each addition.

Then add the warm molasses and beat until well combined (being careful not to over mix).

Grease a 20 cm square microwave-proof dish with extra melted butter (or spray with cooking oil spray) and line with baking paper, leaving a bit over hanging on the sides). Then pour in the gingerbread batter and cook in the microwave on high for 7-8 mins until a skewer comes out clean. Set aside to cool to room temperature.

To serve, cut the gingerbread into squares and serve with icing sugar sprinkled on top and a dollop of cream on the side.

from "Microwave Kitchen Handbook"

Ingredients

1 tbsp white vinegar

175 ml milk

200 gm plain flour

2 tspn baking powder

¼ tspn bicarb of soda

½ tspn salt

2 tbsp ground ginger

1 tspn ground cinnamon

¼ tspn ground cloves

115 gm unsalted butter, softened

90 gm caster sugar

1 large egg

225 gm molasses, warm

icing sugar

thickened cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.